4 Large Ripe Tomatoes
2 Red Onions
1 T. Sherry Wine Vinegar
1/2 t. Finely Chopped Garlic
3 T. Extra Virgin Olive Oil
Salt and Pepper to taste
1/2 lb. Bleu Cheese at room temperature
2 T. Finely Chopped Chives and Basil
Core tomatoes and use serrated knife to make thick slices. Peel onions and slice about 1/4″ thick.
Arrange alternate and slightly overlapping sliced tomatoes and onions on a serving platter.
Combine vinegar, garlic, oil, salt and pepper. Blend well with wire wish. Crumble bleu cheese and add into dressing (which should be lumpy). Pour dressing over tomatoes and onion, sprinkle with fresh herbs and serve.
I’ve found that covering and keeping in the fridge overnight enhances and blends flavors. Make sure you have a box or 2 of baking soda in there to absorb the onion smells though.